Saturday, December 5, 2009
Blueberry & White Chocolate Chunk Ginger Cookies
Ingredients
1 cup all-purpose flour
1/4 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 large egg
3/4 cup packed dark brown sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup oats, quick-cooking or old-fashioned (not instant)
2 ounces white chocolate, chopped
1/3 cup dried blueberries, (see Tip)
1/4 cup crystallized ginger, chopped (see Tip)
Preparation
1.Position racks in upper and lower thirds of oven; preheat to 375°F.
2.Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
3.Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.
Nutrition
Per cookie: 115 calories; 4 g fat (1 g sat, 2 g mono); 9 mg cholesterol; 17 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1 fat
Chocolate-Covered Berry Marshmallows
Chocolate-and-berry-flavored marshmallows are delectable—even addictive—and these surprisingly easy candies make a great gift or special treat.
64 (1-inch) marshmallows; Active Time: 1 3/4 hours; Total Time: 11 1/2 hours (including 8 hours cooling/chilling time)
Ingredients
1 tablespoon unflavored gelatin, (about 1 1/2 packages)
3 tablespoons plus 2 teaspoons frozen raspberry-white grape or cran-raspberry juice concentrate, thawed
1 cup granulated sugar
1/4 cup light corn syrup
6 1/2 tablespoons water
1 Pinch salt
1 1/2 teaspoons vanilla extract
3-4 drops red food color, preferably natural (see Note), optional
1/2 cup (approximately) confectioners' sugar for dusting
14 ounces semisweet or bittersweet chocolate, coarsely chopped
1-3 teaspoons canola oil, if needed
Preparation
1.Line an 8-inch-square baking dish with wax paper, allowing it to overhang two opposing sides by about 1 inch. Thoroughly coat the paper with cooking spray; the marshmallow will stick to any uncoated areas.
2.Sprinkle gelatin over juice concentrate in a small bowl; let stand, stirring once or twice, until the gelatin softens, about 6 minutes. Stir together sugar, corn syrup, water and salt in a 3- to 4-quart saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Then increase the heat to high and bring the mixture to a full boil, stirring. Stir in the gelatin mixture and vanilla and return to a boil, stirring. Boil for 1 minute more. Remove from the heat and continue stirring until the gelatin completely dissolves.
3.Pour the mixture into a large bowl. Beat with an electric mixer (using a whisk attachment if possible), gradually raising the mixer speed from low to high, until the mixture is thickened, lightened in color and greatly increased in volume, 5 to 7 minutes. (It's better to overbeat than underbeat.) Beat in food color (if using).
4.Scrape the marshmallow into the prepared dish, using a rubber spatula coated with cooking spray. Spread evenly to the edges. Thoroughly coat a second sheet of wax paper with cooking spray and pat it down on the marshmallow surface. Set aside until the mixture cools and firms up, about 4 hours. Transfer to the freezer for at least 4 hours and up to 24 hours before cutting.
5.To cut the marshmallows, sift about a third of the confectioners' sugar onto a large clean cutting board. Peel off the top sheet of wax paper, then invert the chilled slab onto the sugar. Remove the pan and peel off the second sheet of wax paper. Sift about a third of the remaining sugar over the top. Using a large, sharp, lightly oiled knife, trim off the uneven edges all around. Mark, then evenly cut the slab lengthwise and crosswise into eighths to make 64 squares. Generously dust all the cut surfaces of the marshmallows with more sugar to keep them from sticking together. Clean off and re-oil the knife as needed. Cover and return the marshmallows to the freezer until chilled, about 45 minutes.
6.To dip the marshmallows, line 2 baking sheets or trays with nonstick foil (or coat regular foil with cooking spray). Place chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 30 seconds, until mostly melted. Stir until the remaining chocolate melts completely. If the chocolate seems a little thick for dipping the marshmallows, stir in oil 1 teaspoon at a time until smooth; microwave on Medium for 15 seconds, then stir again.
7.Working with a batch of about 15 marshmallows (keep the remainder in the freezer), submerge them one at a time in the chocolate and use a large dinner fork to turn and coat completely. Lift the marshmallow out with the fork, tapping it against the side of the bowl several times and scraping it against the edge to remove as much excess chocolate as possible. Stir the bowl of chocolate occasionally to keep it blended. If it cools and stiffens at any point, microwave on Medium for 10 seconds, stir well and continue dipping. Place dipped marshmallows on the prepared pan, pushing them off the fork with the tines of another fork if needed. If a pool of chocolate forms around the base of the marshmallows, tap off more excess chocolate as subsequent candies are dipped.
8.Refrigerate the dipped marshmallows until the chocolate is thoroughly chilled and firm, at least 1 hour. Gently pry the marshmallows from the foil with a table knife (fingertips will mar the surface). If desired, trim off the uneven edges around the bottom of the marshmallows with a paring knife. Keep refrigerated until ready to serve. Serve chilled or let stand at room temperature for 5 minutes before serving.
Tips & Notes
Make Ahead Tip: Store airtight, without touching (or in paper candy cups) in a single layer with wax paper underneath, in the refrigerator for up to 1 month.
Note: Natural food dyes, such as India Tree Natural Decorating Colors, can deliver an attractive look using concentrated vegetable pigments.
Nutrition
Per piece: 51 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 3 mg sodium; 24 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate
64 (1-inch) marshmallows; Active Time: 1 3/4 hours; Total Time: 11 1/2 hours (including 8 hours cooling/chilling time)
Ingredients
1 tablespoon unflavored gelatin, (about 1 1/2 packages)
3 tablespoons plus 2 teaspoons frozen raspberry-white grape or cran-raspberry juice concentrate, thawed
1 cup granulated sugar
1/4 cup light corn syrup
6 1/2 tablespoons water
1 Pinch salt
1 1/2 teaspoons vanilla extract
3-4 drops red food color, preferably natural (see Note), optional
1/2 cup (approximately) confectioners' sugar for dusting
14 ounces semisweet or bittersweet chocolate, coarsely chopped
Preparation
1.Line an 8-inch-square baking dish with wax paper, allowing it to overhang two opposing sides by about 1 inch. Thoroughly coat the paper with cooking spray; the marshmallow will stick to any uncoated areas.
2.Sprinkle gelatin over juice concentrate in a small bowl; let stand, stirring once or twice, until the gelatin softens, about 6 minutes. Stir together sugar, corn syrup, water and salt in a 3- to 4-quart saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Then increase the heat to high and bring the mixture to a full boil, stirring. Stir in the gelatin mixture and vanilla and return to a boil, stirring. Boil for 1 minute more. Remove from the heat and continue stirring until the gelatin completely dissolves.
3.Pour the mixture into a large bowl. Beat with an electric mixer (using a whisk attachment if possible), gradually raising the mixer speed from low to high, until the mixture is thickened, lightened in color and greatly increased in volume, 5 to 7 minutes. (It's better to overbeat than underbeat.) Beat in food color (if using).
4.Scrape the marshmallow into the prepared dish, using a rubber spatula coated with cooking spray. Spread evenly to the edges. Thoroughly coat a second sheet of wax paper with cooking spray and pat it down on the marshmallow surface. Set aside until the mixture cools and firms up, about 4 hours. Transfer to the freezer for at least 4 hours and up to 24 hours before cutting.
5.To cut the marshmallows, sift about a third of the confectioners' sugar onto a large clean cutting board. Peel off the top sheet of wax paper, then invert the chilled slab onto the sugar. Remove the pan and peel off the second sheet of wax paper. Sift about a third of the remaining sugar over the top. Using a large, sharp, lightly oiled knife, trim off the uneven edges all around. Mark, then evenly cut the slab lengthwise and crosswise into eighths to make 64 squares. Generously dust all the cut surfaces of the marshmallows with more sugar to keep them from sticking together. Clean off and re-oil the knife as needed. Cover and return the marshmallows to the freezer until chilled, about 45 minutes.
6.To dip the marshmallows, line 2 baking sheets or trays with nonstick foil (or coat regular foil with cooking spray). Place chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 30 seconds, until mostly melted. Stir until the remaining chocolate melts completely. If the chocolate seems a little thick for dipping the marshmallows, stir in oil 1 teaspoon at a time until smooth; microwave on Medium for 15 seconds, then stir again.
7.Working with a batch of about 15 marshmallows (keep the remainder in the freezer), submerge them one at a time in the chocolate and use a large dinner fork to turn and coat completely. Lift the marshmallow out with the fork, tapping it against the side of the bowl several times and scraping it against the edge to remove as much excess chocolate as possible. Stir the bowl of chocolate occasionally to keep it blended. If it cools and stiffens at any point, microwave on Medium for 10 seconds, stir well and continue dipping. Place dipped marshmallows on the prepared pan, pushing them off the fork with the tines of another fork if needed. If a pool of chocolate forms around the base of the marshmallows, tap off more excess chocolate as subsequent candies are dipped.
8.Refrigerate the dipped marshmallows until the chocolate is thoroughly chilled and firm, at least 1 hour. Gently pry the marshmallows from the foil with a table knife (fingertips will mar the surface). If desired, trim off the uneven edges around the bottom of the marshmallows with a paring knife. Keep refrigerated until ready to serve. Serve chilled or let stand at room temperature for 5 minutes before serving.
Tips & Notes
Make Ahead Tip: Store airtight, without touching (or in paper candy cups) in a single layer with wax paper underneath, in the refrigerator for up to 1 month.
Note: Natural food dyes, such as India Tree Natural Decorating Colors, can deliver an attractive look using concentrated vegetable pigments.
Nutrition
Per piece: 51 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 3 mg sodium; 24 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate
Recipe: Snowflake pretzel rods
Total time: 30 minutes
Servings: Makes about 45 pretzel rods
Note: Mix and match the decorated pretzels for gift bags.
1 (12-ounce) bag semi-sweet chocolate chips, more if needed
1 (16-ounce) bag large (7- to 8-inch) pretzel rods
About 2 cups cookie and cupcake candy decorations, such as nonpareils and sprinkles (colored sugar granules are not recommended, as these may melt into the chocolate)
1. Melt the chocolate chips in a bowl set over a pot of simmering water, stirring occasionally until the chocolate melts completely.
2. Meanwhile, line a couple of rimmed baking sheets with parchment paper. Place each candy decoration in a separate large bowl.
3. Hold a pretzel rod over the melted chocolate. Use a spatula or spoon to drizzle chocolate over the rod, then spread the chocolate so it evenly coats the rod in a thin layer. (Leave a couple of inches free of chocolate at the bottom of the rod to grasp.)
4. Acting quickly before the chocolate hardens, use separate spoons to sprinkle the candy decorations over the chocolate coating. Repeat until all the rods are coated and decorated. (You should have enough chocolate to thinly coat the rods; melt a little more if you run out.)
3. Set the decorated pretzel rods on the baking sheets when finished. Allow chocolate to harden and dry before storing or packaging.
Each pretzel rod: 126 calories; 2 grams protein; 20 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 228 mg. sodium.
Servings: Makes about 45 pretzel rods
1 (12-ounce) bag semi-sweet chocolate chips, more if needed
1 (16-ounce) bag large (7- to 8-inch) pretzel rods
About 2 cups cookie and cupcake candy decorations, such as nonpareils and sprinkles (colored sugar granules are not recommended, as these may melt into the chocolate)
1. Melt the chocolate chips in a bowl set over a pot of simmering water, stirring occasionally until the chocolate melts completely.
2. Meanwhile, line a couple of rimmed baking sheets with parchment paper. Place each candy decoration in a separate large bowl.
3. Hold a pretzel rod over the melted chocolate. Use a spatula or spoon to drizzle chocolate over the rod, then spread the chocolate so it evenly coats the rod in a thin layer. (Leave a couple of inches free of chocolate at the bottom of the rod to grasp.)
4. Acting quickly before the chocolate hardens, use separate spoons to sprinkle the candy decorations over the chocolate coating. Repeat until all the rods are coated and decorated. (You should have enough chocolate to thinly coat the rods; melt a little more if you run out.)
3. Set the decorated pretzel rods on the baking sheets when finished. Allow chocolate to harden and dry before storing or packaging.
Each pretzel rod: 126 calories; 2 grams protein; 20 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 228 mg. sodium.
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